Japan meets Mexico with these sushi-taquitos! These rolls are reminiscent of real California rolls without the hassle of trying to roll up seaweed and sticky rice. Imitation crab legs are made out of white fish and flavored and cut to resemble real crabmeat, but of course you can use real steamed crab if you prefer. These also make a fun party appetizer.
- 1 1/2 avocados
- 1/2 cucumber peeled and seeded
- 4 oz. imitation crab legs (made out of white fish)
- 6 medium whole wheat or white flour tortillas (soft taco size) (use wheat/gluten-free, if needed)
- 8 oz. alfalfa or broccoli sprouts
- 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) for serving
- 1 tsp. wasabi paste (Japanese horseradish), for serving (optional)
- Cut the avocados in half, remove the pit, and scoop out the flesh. Slice the avocados, cucumber, and crab legs into thin strips.
- Spread a handful of them out on one half of each tortilla (you may want to warm the tortillas a bit first to make them more pliable).
- Top with sprouts, and roll tightly. Slice the tortillas into 1-inch slices like sushi rolls.
- To eat, dip the rolls lightly in soy sauce. For a spicier dip, mix a little wasabi into the soy sauce.
Do Ahead or Delegate: Peel and slice the cucumber, slice and refrigerate the crab. Scramble Flavor Booster: Use the optional wasabi. Tip: If you’ve never had them before, imitation crab legs may look mysterious to you, but have no fear! They are made from real fish (often pollock or hake) that is pulverized, cured, and shaped to look like crab legs. I like that they’re low in fat and high in protein. Nutritional Information Per Serving (% based upon daily values): Calories 120, Total Fat: 7g, 10%; Saturated Fat: 1g, 4.5%; Cholesterol: 4mg, 1.5%; Sodium: 529mg, 22.5%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 11%; Sugar: 1g; Protein: 7g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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